This sauce combines the savory aroma of sautéed mushrooms with the velvety texture of cream, adding richness to everything from pasta to grilled meat. Slow cooking over low heat gives it a thick, smooth consistency.
Melt the butter over medium heat and cook the onion until softened. Add the sliced mushrooms and cook until they release their liquid and it evaporates.
Sprinkle the flour over the mushrooms and cook for 1–2 minutes. Gradually pour in the milk, stirring constantly until smooth.
Add the cream and cook over low heat, stirring, until the sauce coats the back of a spoon. Season with salt and black pepper.
Pour the sauce over cooked pasta or serve it hot alongside grilled meat. It thickens as it cools, so thin it with a few spoonfuls of warm milk if needed.
Allergens: contains milk and dairy, and wheat flour (gluten). Important: Keep the heat low while cooking the flour; if it burns, the sauce will taste bitter. Stir constantly as the sauce simmers to prevent it from sticking to the bottom of the pan.
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